A fall twist on dipped chocolate chip cookies, these Chocolate Dipped Pumpkin Cookies mix the perfect of each worlds for a deliciously enjoyable deal with! With heat spices, pumpkin puree, and dipped in melted chocolate chips, these cookies are the right approach to welcome within the cooler climate if we do say so ourselves.
It’s autumn as soon as once more, which suggests it’s pumpkin time, individuals. I’ve already had this Unimaginable Pumpkin French Toast, Pumpkin Chili, and I’m sipping on our Pumpkin Smoothie as I write this. However bummer… I nonetheless have some pumpkin puree left over! What a tragedy. Guess I’ve no selection however to make these chocolate dipped pumpkin cookies! 😉
These chocolate dipped pumpkin cookies are simple to make. You begin by creaming collectively butter and brown sugar, then mixing it with the moist and dry substances. After chilling the dough within the fridge, scoop it onto a baking sheet, bake, and add a scrumptious melted chocolate topping as soon as they’re cooled! Yum.
- All-purpose flour: A should for any cookie recipe! It’ll give these cookies the right texture.
- Sea salt: Sea salt actually elevates these cookies and brings out all of the pure flavors.
- Cinnamon: This heat spice pairs completely with pumpkin, serving us these tasty fall flavors!
- Unsalted butter: Make sure that your butter is at room temperature to make creaming a breeze!
- Brown sugar: We used brown sugar as a substitute of standard sugar in these pumpkin cookies as a result of it provides heat and retains them additional moist.
- Pumpkin puree: Howdy pumpkin taste! This isn’t to be confused with pumpkin pie filling. We simply need pure pumpkin right here.
- Semi-sweet chocolate chips: We’ll soften these right down to create that impossible to resist chocolate topping. White chocolate would even be tremendous yummy.
- Coconut oil: Combine this with the chocolate chips for a clean and pourable topping.
Gear Wanted
- Stand mixer: You’ll want a stand mixer to combine the dough so it’s good and clean.
- 1.5-tablespoon cookie scoop: Supplies the right scoop measurement for these pumpkin cookies. For those who don’t have one, you can too use an everyday spoon to portion out the dough.
Go for it! Since this recipe doesn’t require eggs, you’re already midway there. To make these cookies 100% plant-based, you’ll want vegan chocolate chips and vegan butter.
Stage-Up Your Pumpkin Cookies!
Add extra complexity with tasty parts equivalent to nuts like pecans or walnuts, cranberries, and even white chocolate chips. You can additionally add a touch of nutmeg or pumpkin spice for an additional punch of taste.
Don’t have time for melted chocolate dipping? Merely combine the chocolate chips into the dough earlier than baking and also you’ll have your self a batch of pumpkin chocolate chip cookies 🍪
The right way to Make Chocolate Dipped Pumpkin Cookies
For the complete recipe, scroll right down to the recipe card for an inventory of substances and directions.
Prepared, set, bake! These scrumptious pumpkin cookies are SO simple and style like a childhood autumn dream. Make them with the kiddos, on an evening in with your folks, or all by your self. Heck, they’ll be scrumptious both manner!
- Preheat Oven: Preheat oven to 350℉. Line a baking sheet with parchment paper and put aside.
- Combine Dry Components: Subsequent, add the flour, baking soda, sea salt, and cinnamon to a bowl and blend properly. Put aside.
- Combine Moist Components: Utilizing a standing mixer, cream the butter and brown sugar collectively on medium-high pace till gentle and fluffy. Scrape the edges of the bowl after which add the pumpkin puree and vanilla extract. Then, flip the mixer again on and blend at medium-high pace till gentle and fluffy.
- Mix: Slowly add dry substances to moist substances, mixing on low.
- Chill Dough: As soon as the dough is combined, place it within the fridge for 1 hour to harden.
- Scoop: Utilizing a 1.5-tablespoon cookie scoop, roll the dough right into a ball and place it on the baking sheet. Bake for Sep 11 minutes. Take away the cookies from the oven and let cool for not less than half-hour.
- Put together Chocolate Dip: When the cookies are cooled, add the chocolate chips and coconut oil to a bowl and microwave for 15-second intervals.
- Add Topping: Spoon 1 teaspoon of melted chocolate onto the underside of the pumpkin cookies. Flip the cookies and press them onto the parchment paper. Place the baking sheet with the cookies within the freezer for 3-4 minutes.
right here’s a tip!
We spooned the melted chocolate on the underside of the cookies and flipped them for a smoother chocolate coating. You may as well dip the cookies midway into the melted chocolate for those who choose a special look.
Make ’em Into Whoopie Pies
After we have been filming the movies for these superb cookies, Rosie determined to take issues up 10,000 notches and switch ’em into whoopie pies. Sure, you learn that proper, whoopie pies. Just like our ginger molasses whoopie pies, she used the cream cheese filling, and piped it proper in between two of those pumpkin cookies. You’ll want:
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
We will affirm that these pumpkin cookies as whoopie pies are scrumptious each with the chocolate dip and with out 🤩 Add a photograph into the feedback for those who do that variation — we all the time like to see your creations.
Retailer the cookies in an hermetic container utilizing parchment paper to separate them. Then retailer in a cool place or the freezer. The cookies will keep contemporary for as much as 3 months within the freezer and as much as 1 week in a cool place.
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Preheat oven to 350℉. Line a baking sheet with parchment paper and put aside.
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Add the flour, baking soda, sea salt, and cinnamon to a bowl and blend properly. Put aside.
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Utilizing a standing mixer, cream butter, and brown sugar collectively on medium/excessive pace till gentle and fluffy. Scrape the edges of the bowl after which add the pumpkin puree and vanilla extract. Flip the mixer again on and blend on medium/excessive pace till gentle and fluffy.
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Slowly add dry substances to moist substances mixing on low.
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Place the cookie dough within the fridge for 1 hour to harden.
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Utilizing a 1.5-tablespoon cookie scoop, roll the dough right into a ball and place it on the baking sheet. Bake for Sep 11 minutes.
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Take away the cookies from the oven and let cool for not less than half-hour.
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When the cookies are cooled, put together the chocolate dip. Add the chocolate chips and coconut oil to a bowl and microwave for 15-second intervals.
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Spoon 1 teaspoon of melted chocolate onto the underside of the pumpkin cookies. Flip the cookies and press them onto the parchment paper. Place baking sheet with cookies into the freezer for 3-4 minutes.
- Retailer the cookies in an hermetic container utilizing parchment paper to separate every cookie. Then retailer in a cool place or the freezer.
- To make these cookies into whoopie pies: use the filling recipe from our ginger molasses cookies.
Energy: 165 kcal, Carbohydrates: 23 g, Protein: 1 g, Fats: 8 g, Fiber: 1 g, Sugar: 14 g
Diet data is routinely calculated, so ought to solely be used as an approximation.
Images: pictures taken on this publish are by Dalya from It’s Raining Flour.